Recipe of Roast Dinner

Certainly! A Roast Dinner is a classic British meal, often enjoyed on Sundays or special occasions. Here’s a basic recipe for a traditional Roast Dinner with roast beef, vegetables, Yorkshire puddings, and gravy:

Ingredients

For the Roast Beef:

• 3-4 pounds (about 1.5-2 kg) beef roast (such as sirloin or rib roast)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

For the Roast Vegetables:

• 4 large potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into batons
• 2 parsnips, peeled and cut into batons
• Olive oil
• Salt and pepper

For the Yorkshire Puddings:

• 1 cup (120g) all-purpose flour
• 1 cup (240ml) whole milk
• 2 large eggs
• Salt
• Vegetable oil or beef drippings

For the Gravy:

• 2 tablespoons plain flour
• 2 cups (480ml) beef or vegetable stock
• Pan drippings from the roast
• Salt and black pepper, to taste

Step 01: (Preheat the Oven) Preheat your oven to 375°F (190°C).

Step 02: (Prepare the Roast Beef)

• Pat the beef roast dry with paper towels. Season generously with salt and pepper.
• In a small bowl, mix together the olive oil, minced garlic, and chopped rosemary. Rub this mixture all over the beef.
• Place the beef in a roasting pan, and roast in the preheated oven for about 20 minutes per pound (45 minutes per kg) for medium doneness. Adjust the time for your desired level of doneness.

Step 03: (Roast the Vegetables) Toss the potatoes, carrots, and parsnips with olive oil, salt, and pepper. Place them in a separate roasting pan and roast in the oven until golden and tender, approximately 45-60 minutes.

Step 04: (Prepare Yorkshire Puddings)

• In a bowl, whisk together flour, milk, eggs, and a pinch of salt until you have a smooth batter. Let it rest for 30 minutes.
• Preheat a muffin tin with a little oil or beef drippings. Pour the batter into each section and bake at 425°F (220°C) for 15-20 minutes until puffed and golden.

Step 05: (Make the Gravy)

• In a saucepan, heat the beef or vegetable stock. In a separate pan, make a roux by melting a little butter and stirring in the flour until it forms a smooth paste.
• Gradually whisk the hot stock into the roux, ensuring there are no lumps. Add the pan drippings from the roast.
• Simmer the gravy until it thickens, season with salt and pepper to taste.

Step 06: (Carve and Serve) Allow the roast beef to rest for 15 minutes before carving. Serve the beef slices with roast vegetables, Yorkshire puddings, and drizzle with the rich gravy.

Step 07: (Enjoy) Enjoy your traditional Roast Dinner with all the classic components!